Coffee Manufacturing Research Articles

Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control

Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control

Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach

Beyond sensory quality, food-evoked emotions play a crucial role in consumers acceptance and willingness to try, which are essential for product development. The link between fermented coffee sensory characteristics and elicited emotional responses from consumers is underexplored. This study aimed to evaluate consumers’ acceptability of spontaneously fermented and unfermented roasted coffee through self-reported sensory evaluation and biometrics assessment. Self-reported liking in 15-cm non-structured scale, multiple choice of negative, neutral, and positive emojis, and subconscious emotional responses from 85 regular coffee consumers were analysed. Their relationship with the pattern of volatile aromatic compounds were also investigated. Fermented (F) and unfermented (UF) coffee beans with light- (L), dark- (D), and commercial dark (C) roasting levels were brewed and evaluated along with gas chromatography-mass spectrometry measurement. Multivariate data analysis was conducted to explore the inner relationships among volatile compounds, self-reported liking, and biometrics. Unfermented-dark roasted coffee (UFD) had highest overall consumer liking response ± standard error (8.68 ± 0.40), followed by the fermented-dark roasted (FD) at 7.73 ± 0.43 with no significant differences (p > 0.05). Fermented light-roasted coffee was associated with lower liking scores and negative emotional responses. In contrast, dark roasted coffee, which was linked to positive emojis and emotional responses, exhibited less detected peak area of volatile compounds contributing fruity and vegetative aromas, such as benzaldehyde, furfuryl acetate, 2-acetyl-1-methyl pyrrole, and isovaleric acid, potentially as negative drivers of consumer liking. Findings from this study could guide coffee manufacturers in developing specialty coffee if spontaneous fermentation is offered.

Antioxidant activity of Robusta coffee peel extract (Coffea canephora Pierre ex A. Froehner) and its formulation as a face serum gel

Abstract The utilization of coffee peel becomes crucial in the coffee manufacturing process since the amount of coffee peel waste produced is proportional to the amount of coffee harvested. The ethanolic extract of Robusta coffee peel contains polyphenolic, which known as natural antioxidants. Phytochemical screening, antioxidant activity of Robusta coffee peels by the DPPH radical scavenging assay, and their formulation into a face serum gel were carried out. Phytochemical screening showed that Robusta coffee peel extract contains alkaloids, flavonoids, tannins, saponins and triterpenoids. The antioxidant activity of Robusta coffee peel extract gave an IC50 value 27.9657 µg/mL, which is considered to have very significant antioxidant activity. Formulas I and II of the serum gel formulation contain 0.006% and 0.009% of the Robusta coffee peel extract, respectively. The organoleptic, viscosity, pH, spreadability, adhesion, and stability tests have met all of the parameters. The serum gel passed the preparation’s irritation test without showing any signs of irritation. The antioxidant activity of face serum gel gave an IC50 value of 56.2754 µg/mL in formula I, which was categorized as having strong antioxidant activity, and 30.3451 µg/mL in formula II, which was categorized as having very strong antioxidant activity. In summary, Robusta coffee peel extract has the potential to be a natural antioxidant and might be made into a face serum gel preparation.

Smart coffee aromas: A literature review on electronic nose technologies for quality assessment

One of the most important aspects of coffee's sensory experience is its scent, which is affected by roasting, microbial contamination, and place of origin. Electronic noses (ENs), which provide quick and precise identification of intricate odor patterns linked to microbial activity, have become highly effective instruments for evaluating coffee odors. This study examines the most recent uses of EN technology for evaluating coffee scent and emphasizes how important it is for assuring the safety and quality of the final product. The integration of ENs with artificial neural networks (ANNs) improves their precision in fragrance profile prediction and classification. Moreover, real-time smell profile monitoring is made possible by automated systems that use ENs, which helps with quality control in the coffee manufacturing process. Beyond the coffee business, EN technology is used in many other areas, including food safety, medical diagnostics, and environmental monitoring. Through innovation in fragrance analysis and quality control, this multidisciplinary approach promotes customer confidence and product integrity across industries.

Industry Characteristics and Performance of Philippine Coffee Manufacturing Firms: MSMEs Perspective

Industry Characteristics and Performance of Philippine Coffee Manufacturing Firms: MSMEs Perspective

Drivers of coffee liking: Effect of physicochemical characteristics and aromatic profile on consumers' acceptability of mono-origin and mono-variety coffees.

Few studies have investigated at the same time how physicochemical, volatile, and sensory characteristics affect coffee liking. The aim of this study is to evaluate the influence of geographical origin and variety on physicochemical parameters and volatile compounds composition of mono-origin and mono-variety coffees. Check-all-that-apply (CATA) method was used with the aim of identifying the drivers of coffee liking. Moisture content, bulk density, solubility index, color parameters, and phenols and caffeine content were useful parameters for discriminating Robusta from Arabica variety, but not samples from different origins. The hierarchical cluster and principal component analyses performed on the headspace compositions showed a quite sharp ability to group the samples based on their variety. Based on CATA results, roasted attribute, related to the presence of pyrazines, was considered a positive driver of coffee liking unlike grassy and acidic attributes (associated to the presence of acids and aldehydes, respectively). Findings from this study can be a useful tool for coffee manufacturers for a winning market strategy, helping them in the choice of the most suitable raw materials and process conditions in order to produce a well-balanced beverage by enhancing all the possible positive drivers of acceptability and reducing the negative ones.

Wastewater Treatment Using a Photoelectrochemical Oxidation Process for the Coffee Processing Industry Optimization of Chemical Oxygen Demand (COD) Removal Using Response Surface Methodology

The elimination of organic compounds in coffee processing effluent utilizing electrochemical oxidation (ECO) as well as a combination of electrochemical oxidation (ECO) and ultraviolet and hydrogen peroxide (UV/H2O2) was explored. Then, the percentage reduction of chemical oxygen demand (COD) was investigated. The effect of different experimental factors such as solution pH, sodium chloride (NaCl) concentration, calcium chloride (CaCl2) concentration, electric current, electrolysis duration, and hydrogen peroxide dosage on the percent removal efficiency of the hybrid electrochemical oxidation (ECO) with the ultraviolet and hydrogen peroxide (UV/H2O2) process has been investigated. The response surface methodology (RSM) based on central composite design (CCD) was used to organize the trial runs and optimize the results. The hybrid electrochemical oxidation (ECO) with the ultraviolet and hydrogen peroxide (UV/H2O2) process removed 99.61% of the chemical oxygen demand (COD) with a low power usage of 1.12 kWh/m3 compared to the other procedures, according to the experimental data analysis. These findings were obtained with a pH of 7, a current of 0.40 A, 1.5 g of CaCl2, and a total electrolysis period of 40 minutes. When it came to eliminating organic compounds from coffee manufacturing effluent, CaCl2 outperformed NaCl. Analysis of variance (ANOVA) with 95% confidence limits was used to examine the significance of independent variables and their interactions.

PELATIHAN PEMBUATAN BIJI KOPI FERMENTASI UNTUK KELOMPOK REPUBLIK TANI MANDIRI DESA KUCUR MALANG

Coffee has a very big role in increasing the country's foreign exchange. Coffee production has increased drastically throughout Indonesia. One of the coffee-producing areas is Kucur Village. Kucur Village is located in the highlands of Malang Regency which produces Robusta, Arabica, and Liberica coffee varieties. Republik Tani Mandiri (RTM) is a farmer group that sells coffee. However, the coffee product produced is still in the form of ground coffee and innovations need to be added to increase the selling value of coffee. The community service team of Ma Chung University provides training for the manufacture of fermented coffee in the hope that the selling price of coffee can increase. The coffee bean fermentation process uses the Saccharomyces cerevise fungus, the fermentation temperature is 30℃, and the fermentation time is 30 days. The results of this training show that the training process is good and partners consider that this activity should be continued until the packaging process

Impact of roasting on the phenolic and volatile compounds in coffee beans.

Phenolic compounds present in coffee beans could generate flavor and bring benefits to health. This study aimed to evaluate the impacts of commercial roasting levels (light, medium, and dark) on phenolic content and antioxidant potential of Arabica coffee beans (Coffea arabica) comprehensively via antioxidant assays. The phenolic compounds in roasted samples were characterized via liquid chromatography–electrospray ionization quadrupole time‐of‐flight mass spectrometry (LC‐ESI‐QTOF‐MS/MS). Furthermore, the coffee volatile compounds were identified and semi‐quantified by headspace/gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS). Generally, for phenolic and antioxidant potential estimation, light roasted samples exhibited the highest TPC (free: 23.97 ± 0.60 mg GAE/g; bound: 19.32 ± 1.29 mg GAE/g), DPPH, and FRAP. The medium roasted beans performed the second high in all assays but the highest ABTS+ radicals scavenging capacity (free: 102.37 ± 8.10 mg TE/g; bound: 69.51 ± 4.20 mg TE/g). Totally, 23 phenolic compounds were tentatively characterized through LC‐ESI‐QTOF‐MS/MS, which is mainly adopted by 15 phenolic acid and 5 other polyphenols. The majority of phenolic compounds were detected in the medium roasted samples, followed by the light. Regarding GC‐MS, a total of 20 volatile compounds were identified and semi‐quantified which exhibited the highest in the dark followed by the medium. Overall, this study confirmed that phenolic compounds in coffee beans would be reduced with intensive roasting, whereas their antioxidant capacity could be maintained or improved. Commercial medium roasted coffee beans exhibit relatively better nutritional value and organoleptic properties. Our results could narrow down previous conflicts and be practical evidence for coffee manufacturing in food industries.

Information System Design in Predicting Production Quantity with the Monte Carlo Method

Flying Horse Coffee is one of the well-known brands of ground coffee in Padang. Each period this coffee company produces large quantities of coffee, so that the manufacture of coffee only refers to the maker. Therefore, it is important to plan on the amount of coffee production so that the Company does not experience large losses due to the remaining unsold coffee because it is not precise in determining the amount of production. The purpose of this study was to determine the amount of coffee production prediction accurately in preparing the required resources. This study uses Monte Carlo Logic in planning the amount of production. The Monte Carlo method is one of the sciences that developed the same way of thinking as humans and can analyze problems that contain elements of uncertainty. The data that is processed is data on demand, supply and production based on the results of per period reports. Results This study uses the Monte Carlo method to predict the amount of coffee production accurately, from testing 44 samples of test data. The Monte Carlo method can predict the amount of production so that it can be used as a recommendation for the Company in predicting the amount of coffee production optimally. And then the company can minimize losses caused by inappropriate production

Application of lean six sigma methodology to improve the weight inconsistency problem of coffee powder packaging

This paper presents a continuous improvement (CI) project based on the application of Lean Six Sigma (LSS) methodology. This project was carried out at coffee manufacturing industry located in northern area of Malaysia. The focus of this presented CI project is to improve the weight inconsistency problem of coffee powder packaging. The presented CI project was mainly guided with Six Sigma methodology of Define, Measure, Analyze, Improve and Control (DMAIC) steps, and related Lean tools applications. The step of Define summaries the overall view of CI project. In the step of Measure, current level of sigma based on defect per million of opportunities (DPMO) calculation was determined. Initially, 6% of rejected products were recorded, which it presents the sigma level at 3.1. In the step of Analyze, a series of team-based activities towards root cause identification was carried out. It included the applications of cause effect (CE) analysis and possible causes prioritization and close observations on packaging process. In the step of Improve, the related Lean tool was proposed to improve the problem under study. In the final step of Control, related supportive actions were suggested to sustain the effectiveness of the proposed solution. There are fourteen possible causes are initially identified in CE analysis and based on team’s evaluation process of possible causes prioritization four causes are collectively to be the most possible of root cause(s). Three close observation sessions were carried out to finalize the most possible root cause of the problem. Result strongly suggested that the high variation of coffee powder’s size and inconsistency is the root cause. An improvement strategy based on Lean Manufacturing approach called ‘poka yoke’ is proposed. The proposed improvement strategy was then validated based on real packaging process scenario. Result shows that the proposed improvement strategy is significantly effective to solve the problem with 0% of reject product was recorded so far, where it is not only produced the product within the acceptable weight of 215 and 208 grams, but also presents the reduction of weight fluctuation that close to ideal weight of 208 grams.

From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing.

Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee. The chemical components of coffee beans alter throughout this procedure. The purpose of this article is to present information about changes in chemical components and bioactive compounds in coffee during preharvest and postharvest. The selection of the appropriate cherry maturity level is the first step in the coffee manufacturing process. The coffee cherry has specific flavor-precursor components and other chemical components that become raw materials in the fermentation process. During the fermentation process, there are not many changes in the phenolic or other bioactive components of coffee. Metabolites fermented by microbes diffuse into the seeds, which improves their quality. A germination process occurs during wet processing, which increases the quantity of amino acids, while the dry process induces an increase in non-protein amino acid γ-aminobutyric acid (GABA). In the roasting process, there is a change in the aroma precursors from the phenolic compounds, especially chlorogenic acid, amino acids, and sugars found in coffee beans, to produce a distinctive coffee taste.

The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (Coffea arabica Typica)

Coffee is one of the main economic crops in the world and is now widely grown throughout Taiwan. The process of roasting coffee begins with the heating and smooth expansion of raw beans, which leads to changes in appearance and color while affecting the flavor and taste of coffee. So far, most coffee manufacturers have used visual inspection or colorimeter methods to identify differences in coffee quality. Moreover, there is no literature discussing the correlation of roasted bean color with caffeine and chlorogenic acid content. Therefore, the purpose of this experiment was to analyze the chlorogenic acid and caffeine content and their correlation with bean color under different roasting degrees and from different sources to establish basic data for the rapid identification of coffee quality in the future. In this experiment, the coffee Coffea arabica typica from Dongshan, Gukeng, and Sumatra’s Indonesian rainforest was used, and the beans were roasted into four degrees: raw bean, light, medium, and dark roast, to investigate the appearance of the coffee beans and its correlation with caffeine and chlorogenic acid content. The results showed that with a higher roasting degree, caffeine content increased gradually, except for Indonesian beans, but the chlorogenic acid content in all samples showed a declining trend with the increase in roasting degree. The correlation between the chlorogenic acid content and the color space value of the coffee bean color shows that L*, a*, and h° in both ground and unground coffee are highly correlated. The C* value of the ground and unground coffee showed a correlation coefficient of r = 0.159 ns and 0.299 ns, respectively. The correlation between the caffeine content and the color space value of the unground coffee bean shows that the a*, b*, and C* value is highly correlated with the caffeine content. The color space values of ground coffee beans show no correlation with caffeine.

Added-Value and Development Strategy of Arabica Coffee Manufacturing Business

The manufacturing business of Arabica Coffee highly potential in increasing the selling value of the coffee commodity. Unfortunately, this business still faces some hindrances during its implementation. This study aimed to: (1) analyze the amount of added-value in the manufacturing process of Arabica Coffee and (2) analyze the development strategy required. The study conducted from December 2019 to February 2020 in six Arabica Coffee Manufacturing businesses in Tlahab Village. This case-study was involving 12 respondents and employing Hayami Method, IFAS matrix, EFAS matrix, and SWOT matrix as the data analysis method. Result showed that the mean of the added-value of the green bean and coffee powder, green-bean coffee and the coffee powder was IDR 3,425.44 and IDR 16,916.05, 26.45% (moderate added value) and 54.94% (high added value), respectively. The analysis from the IFAS and EFAS matrix resulted six factors of strength, five factors of weakness, five factors of opportunity, and three factors of threat. According to the SWOT diagram, the Arabica Coffee manufacturing business in Tlahab Village was in Quadrant I that indicated the strategy required was using the strength and utilizing the opportunities existed. Those strategies consisted of the utilization of all resources in Tlahab Village, improving cooperation between the stakeholder and business owner, and developing the marketing management used.

Mathematical modeling of vibratory shear‐enhanced nanofiltration in the preconcentration of coffee extracts for soluble coffee manufacturing

AbstractA semi‐empirical model was applied to evaluate the performance of a vibratory nanofiltration (NF) system, using 150‐Da TS80 NF membrane, for the preconcentration of coffee extracts in soluble coffee processing. The effects of transmembrane pressure (TMP), feed concentration, and module vibration on flux enhancement were correlated with membrane surface concentrations and fouling resistances under steady state operation. Vibratory shear thinned the boundary layer and increased the mass transfer coefficient of the solvent (water) by a factor of 3.5. Membrane surface concentrations and fouling resistances reduced by 60% compared with crossflow (CF) NF operation. These reductions enhanced permeate fluxes by about 2–3 times that of CF operation, with low flux decline. Feed concentration and TMP promoted polarization more than the negative effect of vibration. Osmotic pressure resistances were dominant under low feed concentrations and TMP. However, concentration polarization resistances exceeded osmotic pressure resistances as TMP and feed concentrations were increased. Real rejections relative to membrane surface chemical oxygen demand (COD) were above 0.99, indicating the potential of the operation to recover permeate that is reusable for ancillary plant operations. Overall, the experimental and theoretical permeate fluxes and CODs were in reasonable agreement, indicating the reliability of the model.Practical ApplicationsVibratory membrane processes alleviate the issues on membrane fouling that is advantageous when integrated into food and beverage processes. Its application as a coffee extract preconcentration alternative to thermal evaporation opens opportunities for sustainable soluble coffee production that can be adapted in other food and beverage industries. However, the unique dynamic nature of the vibratory membrane system challenges conventional approaches for understanding and predicting the mechanisms of the process. This gap limits the overall transferability of the technology to broader industry sectors. The semi‐empirical resistance‐in‐series model developed in this study correlates the important factors with the vibratory NF performance based on fundamental concepts: concentration polarization, osmotic pressure effects, and fouling resistance. The model is not only useful in managing membrane fouling in vibratory systems, but also in optimizing and developing alternative approaches on similar lines and their scale‐up to promote other industrial applications.

Breaking new grounds for coffee

Breaking new grounds for coffee

Determinant Gap Map of the Most Commonly Consumed Instant Coffee: A Perceptual Mapping Analysis

The overall insight of this study focused on using the identified attributes or characteristics of mostly consumed instant coffee in San Isidro, Nueva Ecija Philippines. The researchers utilized the identified attributes as the determinants of axes (x;y) for identifying the perceived value or the market positioning of each variety of identified instant coffee. As an additional perspective, the researchers incorporated the benefits of utilizing the perceptual map for defining the main preference of the consumers that could give a bright perspective for the Research and Development (R&D) department of these brands. Furthermore, the researchers include the description of the respondents in terms of age, sex, civil status, engagement or profession and, monthly income and allowances as the fundamental basis for defining the chosen segment of consumers. For the methodology of interpreting and gathering information and facts, the researchers utilized the descriptive method of a quantitative approach to execute the current market analysis. For the statistical treatment, the proponents of the study used the five-point scale congruent to the Relative Importance Index (RII) to quantify the degree or the level of importance of each identified attribute. The respondents are the 160 residents of the abovementioned municipality who were chosen purposively by the researchers and the questionnaire was administered via online platforms. The data and information then were tabulated and computed using Microsoft Excel. For the results and discussion, the researchers used a mathematical diagram to locate the perceived value of each identified variety of coffee and to determine the gap in the market that would serve as the basis for future product development and improvement. It is further concluded that perceptual mapping gives a dynamic insight for the instant coffee manufacturers for the improvement of the quality of products that they are producing. Hence, it is recommended that product innovators and developers must utilize the determinant mapping analysis for the entire industry to have a more precise and accurate interpretation of the customers’ perspective and assumption toward a certain product or service.

Review on Coffee Production and Quality in Ethiopia

Coffee is one of the world's most significant agricultural commodities. Ethiopia is the origin of Arabica coffee (<i>Coffea arabica L.)</i> and contains a diverse genetic pool. The goal of this review is to provide an overview of Ethiopian coffee production, production systems, and quality. Coffee production is critical to the Ethiopian economy, with around a quarter of the people relying on it directly or indirectly for survival. Ethiopia's main product, coffee, is the country's economic backbone. Ethiopian coffee output is between 400,000 and 550,000 metric tons per year, depending on weather and soil conditions. Coffee, Ethiopia's principal export, is the country's economic backbone with the majority growing in the country's south, southwest, and east. Ethiopia has four techniques of coffee production: forest coffee, semi-forest coffee, and forest coffee. Coffee quality is a yardstick for the coffee industry. Despite good climatic conditions and a diverse range of indigenous coffee cultivars, coffee quality has been dropping owing to a variety of inadequate pre-and post-harvest methods. Despite ideal climatic conditions and a diverse range of indigenous coffee kinds for quality development, coffee quality has been deteriorating owing to a variety of inadequate pre-and post-harvest practices. Lack of competitiveness, infrastructure, proper access to services, insufficient value addition, effective knowledge transfer and research, competitiveness, and unpredictability of rainfall are all major challenges to Ethiopian coffee production, and coffee marketing, pricing instability, and restricted market access have all been cited as major concerns. Enhancing infrastructure and institutional facilities, as well as upgrading coffee manufacturing techniques that include the introduction of new coffee varieties. As a result, enhancing coffee quality required the use of proper agronomic and climatic conditions, as well as the adoption of proven crop varieties.

KANDUNGAN KOPI KEDELAI LAUWON KECAMATAN LUWUK TIMUR KABUPATEN BANGGAI

Soybean is an ingredient that has many benefits and is informed that it does not contain caffeine, so it is good and safe for consumption by children, pregnant women, and people who have digestive diseases. This study aims to determine the content of soy coffee produced by the people of Lauwon Village, East Luwuk District, Banggai Regency, Central Sulawesi Province. This research was conducted from April to August 2020 which consisted of 2 stages, namely: 1) the first stage, the manufacture of soy coffee which was carried out by the people of Lauwon Village, Luwuk Timur District, Banggai Regency, Central Sulawesi Province. 2) the second stage, laboratory testing at the Integrated Research and Testing Laboratory (LPPT) UGM Yogyakarta. The results showed that Lauwon soybean coffee does not contain caffeine (non-caffeine) and contains water content (3.42%), protein (31.26%), total fat (0.95%), total sugar (0.50%). ), lead (Pb) was not detected, copper (Cu) (13.97 mg / kg), zinc (Zn) (52.99 mg / kg), mercury (Hg) 0.04 mg / kg, bacterial contamination rate ( ALT) 2.0 x 103 cfu / gram and DPPH free radical scavenging activity (IC50) 2.467 mg / mL.

Efficient food service chain management considering substitute products

PurposeThis study investigates the pricing and inventory control decisions of a company that owns a coffeehouse chain providing drip coffee and a coffee manufacturing factory producing ready-to-drink (RTD) coffee. To determine a way to maximize profit, optimal pricing and inventory control strategies are studied for both the RTD coffee as well as the coffeehouse chain network.Design/methodology/approachIt is assumed that the company sells only drip coffee through its coffeehouse chain and would like to launch RTD coffee via other channels such as convenience stores, supermarkets and so on to maximize its total profit. A mathematical model–based optimization is adopted to address the decision-making for the given problem situation, where the demand for both drip and RTD coffee are dependent on the values of decision variables. To solve the proposed mathematical model, particle swarm optimization (PSO) is applied due to nonlinearity of the developed model.FindingsIt is confirmed that a company can earn more profit by launching RTD coffee, even though the profit from drip coffee would reduce. In addition, the scenario analysis shows that by launching RTD coffee under various conditions, the total profits would also improve.Originality/valueThe value of this study is the proposed basic framework for the industry. In addition to the modeling framework and cost structure, realistic cost figures and technical details can be considered when applying the model to a practical setting.